At age sixty-two, I still recall that crisp evening when my friend Barbara and her husband invited my own partner and me to their porch overlooking a small community garden.
Barbara’s spouse, former chef Ricardo, tossed shrimp sizzling with andouille and spicy pepper aromas, while I listened to him describe how his grandmother taught him to layer flavors. We talked about our teaching days, paired with laughter at our gardening misadventures in that small vegetable plot.
When I returned home, I couldn’t stop thinking about the bold heat of those shrimp and smoky sausage mingled with peppers. I wanted to recreate that for my supper table. After a trip to the market, I bought beautiful Florida shrimp and Andouille sausage, remembering Ricardo’s advice: keep it simple, let fresh ingredients speak.
That night I chopped peppers and onions, sautéed shrimp, and toasted tortillas until crisp. The aroma filled the house, and when we finally sat down, the tacos arrived warm and dazzling, with creamy avocado lime crème drizzled on top. My partner’s smile said it all.
Short Description
Spicy Andouille sausage and shrimp nestled in crisp tortillas with vegetables and avocado lime crème—perfect for a flavorful weeknight taco that’s beautiful and bold.
Key Ingredients
- 6 Andouille sausages, chopped
- 1.5 pounds shrimp, roughly chopped, peeled and deveined
- SPG (salt, pepper, garlic) rub
- 2 tbsp avocado oil
- 2 green bell peppers, chopped
- 1 yellow bell pepper, chopped
- 2 jalapeños, diced
- 2 yellow onions, chopped
- 2 tbsp unsalted butter
- Shredded mozzarella cheese (amount as desired)
- 8–10 tortillas (flour or corn)
- Avocado Lime Crème (for topping—store-bought or homemade)
Tools Needed
- Large skillet or griddle
- Sharp knife & chopping board
- Spatula
- Small bowl for crème
- Warm serving platter
Cooking Instructions
Step 1: Sauté Vegetables
Melt butter in skillet over medium heat. Add peppers, onions and jalapeños. Season with SPG rub and cook for 5–7 minutes until soft and translucent. Remove and keep warm.
Step 2: Cook Andouille
In same skillet on medium-high, cook chopped sausage for 6–8 minutes until crispy and charred. Transfer off heat.
Step 3: Cook Shrimp
Season shrimp with SPG and toss in avocado oil. Sauté for 4–5 minutes until pink and opaque, turning occasionally. Avoid overcooking. Remove shrimp.
Step 4: Combine Filling
Return sausage and vegetables to skillet, stir in shrimp. Stir continuously for 3–4 minutes so flavors meld. Remove from heat.
Step 5: Toast Tortillas and Fill Tacos
Toast tortillas lightly on skillet. Sprinkle mozzarella over each tortilla, then spoon in 3–4 tablespoons of filling. Top with avocado lime crème.
Step 6: Crisp and Serve
Fold tacos in half. Toast 2 minutes on each side until cheese melts and shell crisps. Serve immediately.
Troubleshooting: Avoid overcooking shrimp—they turn rubbery fast. If tortillas tear, crisp them gently first.
Why You’ll Love This Recipe
Flavor Explosion: Smoky sausage, juicy shrimp and aromatic peppers combine for bold taste.
Quick and Easy: One skillet, about 30 minutes from start to finish.
Versatile: Great for game night, potluck, or a casual family dinner.
Healthier Twist: Shrimp lean protein, avocado crème brings healthy fats—balanced, flavorful eating.
Mistakes to Avoid & Solutions
Overcooked shrimp: Remove as soon as pink—carryover heat finishes cooking.
Soggy tortillas: Toast lightly before building and again after filling for crispness.
Spice imbalance: Taste peppers after sautéing. Add extra jalapeño gradually if you like heat.
Creamy topping separation: Warm crème to room temperature before topping to keep it smooth.
Serving and Pairing Suggestions
Serve plated family‑style: tacos on a platter with bowls of extra crème, lime wedges, chopped cilantro.
Pair with a chilled Mexican lager or sparkling lime water.
Accompany with a simple cabbage slaw or grilled corn salad.
Storage and Reheating Tips
Store filling separately in an airtight container in the fridge for up to 2 days.
Reheat on the skillet over medium heat to keep sausage and shrimp tender.
Toast tortillas fresh before reassembling tacos for best texture.
FAQs
1. Can I use other sausages?
Yes, you can substitute kielbasa or chorizo, adjusting seasoning to taste.
2. What if tortillas tear?
Gently warm each side on skillet for 10–15 seconds before filling—they hold better when pliable.
3. Can I make the filling ahead?
Definitely. Cook sausage, shrimp and veggies; cool and refrigerate up to 2 days. Reheat before filling.
4. Is this gluten‑free?
Use corn tortillas and ensure SPG rub and crème are gluten‑free certified.
5. How spicy does it get?
With two jalapeños it’s mildly spicy—remove seeds for less heat or add more if you like it hot.
Tips & Tricks
Choose fresh, plump shrimp for best texture.
If you like extra char, crisp sausage in butter before adding oil.
Warm tortillas in a kitchen towel after heating to keep them moist yet crisp.
Recipe Variations
Veggie‑Only Version: Skip sausage, double peppers and onions, add zucchini and cherry tomatoes. Use smoky paprika.
Fish Taco Twist: Swap shrimp for white fish chunks seasoned with same SPG rub—cook gently to flaky perfection.
Cheese-Free or Vegan: Skip cheese, use vegan cheese or avocado slices instead. Use plant-based butter and cr ème.
Final Thoughts
Cooking these Andouille Shrimp Tacos always brings back memories of that garden-lined porch and evenings full of laughter. They’re more than a dish—they’re a tribute to kind invitations and shared stories. Each bite brings a mix of smoky, savory sausage and tender shrimp balanced by a creamy lime drizzle. I love how they turn a simple dinner into a moment of joy.
They’ve become my signature for casual gatherings—easy to scale, bold in flavor and crowd‑pleasing. Every time I prepare them, I feel connected to that special evening and grateful for flavorful traditions. May they bring warmth and smiles to your table, too.
Andouille Shrimp Tacos
Print ThisIngredients
- 6 Andouille sausages, chopped
- 1.5 pounds shrimp, roughly chopped, peeled and deveined
- SPG (salt, pepper, garlic) rub
- 2 tbsp avocado oil
- 2 green bell peppers, chopped
- 1 yellow bell pepper, chopped
- 2 jalapeños, diced
- 2 yellow onions, chopped
- 2 tbsp unsalted butter
- Shredded mozzarella cheese (amount as desired)
- 8–10 tortillas (flour or corn)
- Avocado Lime Crème (for topping—store-bought or homemade)
Instructions
Step 1: Sauté Vegetables
Melt butter over medium heat. Add peppers, onions, and jalapeños. Season with SPG and cook 5–7 minutes until soft. Set aside.
Step 2: Cook Andouille
In the same skillet, cook sausage over medium-high for 6–8 minutes until crispy. Remove.
Step 3: Cook Shrimp
Season shrimp with SPG and coat in avocado oil. Cook 4–5 minutes until pink. Don’t overcook.
Step 4: Combine Filling
Add sausage and veggies back to skillet. Stir in shrimp and cook 3–4 minutes to blend flavors.
Step 5: Toast and Fill Tacos
Lightly toast tortillas. Add cheese, 3–4 tablespoons of filling, and avocado lime crème.
Step 6: Crisp and Serve
Fold tacos. Toast 2 minutes per side until crispy and melty. Serve hot.
